How to Make a Number Cake Topper from Almond Bark

Generally, I make the numbers to top my cakes with fondant or gum paste. I have an entire post written over on Rose Bakes sharing different methods I use to do that. But with numbers like those, you have to plan ahead and be prepared!

However, sometimes I need to make a number in a hurry – and I need it to not be fragile. Awhile back when I mentioned that one of my gum paste numbers had broken on the way to deliver a cake, a reader suggested I try making numbers from candy melts.

It sounded like a fantastic idea, so I tried it out and viola, it worked like a charm! Now I can make a number topper for a cake in less than 15 minutes and they’re ready to go!

Instead of candy melts, today I used almond bark. Both work equally well – so use whatever is most convenient for you!

I finally figured out a few things that work really well, so I thought I’d share with you how to make a number cake topper from almond bark (or white chocolate or candy melts).

Also, at the end today, I sprinkled disco dust on this number to really make it sparkly and fun, but you could easily use colored candy melts to match your cake and keep it a solid color.

Chop up a small amount of almond bark – I started with a 2 ounce block.

Step 2:

Place the chopped chocolate into the bottom end of a disposable pastry bag. I used a bag tie on the end, but you don’t have to. Leave the tip intact.

Step 3:

Place the bag in the microwave and melt in 30 second intervals until the almond bark/chocolate is completely melted.

Step 4:

Using a sharp blade or scissors, snip the very end off the bag – careful to only take off a tiny bit.

Step 5:

Using a reverse image of the number you want to make, lay it on a flat surface and cover with a small piece of wax paper. I found a number online, flipped the image in Microsoft Word, the printed it approximately 3″ tall.

You could also just sketch the number you want to do.

Step 6:

Place the number on a small surface you can move. I used a small cutting board – you could also use a small plate. Trace the number with almond bark, then fill in all the spaces. Gently lift and tap the cutting board (or plate) on your work surface to settle the chocolate any any gaps.

Note – this doesn’t have to be perfect! You can trim it and clean it up later!

Step 7:

Lay a lollipop stick in the still melted chocolate. If you’re doing a curvy number (such as a “3”), use a piece of wire that you can bend into the shape instead of a lollipop stick.

Step 8:

Pipe more chocolate over the top of the lollipop stick (or wire) to secure it.

Step 9:

Refrigerate the number for about 10 minutes to set the chocolate, then take it out and gently lift if off the wax paper.

Step 10:

Using a single edge blade or an Xacto knife, trim the edges of the number to clean it up.

If you used a solid color to match your cake, you can call it “done” right here! This number will stand up immediately, doesn’t need to dry/harden overnight and won’t break easily!

However, if you want to go a little farther… here’s how I added some bling to my number “1”!

Step 11:

Put a small amount of corn syrup in a bowl and with a paint brush, coat the surface of the number. Then dust it with disco dust – using the paint brush to spread it out and cover any spaces.

I'm Rose and I blog over at Rose Bakes. I'm baker, cake decorator, wife, and homeschooling mommy to 6 wonderful children! My love of cakes started at the age of 13, I started a business in 2009 then my blog was born in 2012! It's how I to share my love of cakes and help others along the way!

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Comments

This is great! Does the chocolate get soft? I’ve experimented with Wilton’s candy melts before and made cupcake toppers. They were great at first when they were firm, but disastrous as the chocolate started to soften and got limp within minutes of it being out of the fridge. Any tips or ideas to help with this? It would be greatly appreciated as I like to make cupcake toppers but don’t always feel like rolling out fondant. thank you in advance!

Great, thank you,i loved this tutorial, but i would like to know how can i make my fondant with a metalic smooth texture ¿Can you help me with that? I’ve been looking everywhere but can´t find a tutorial.

Nice idea. Sometimes I just use my large number cutters on a piece of parchment and pour the chocolate into the cutter. Chill and remove. Them a stick can be added to the back with just a touch of melted chocolate. This eases the mess of piping.